My mom taught me, my brother & my sister to make "red" sauce better known as spaghetti sauce. She learned from one of her Italian friends many, many years ago. The funny thing is that we all make the same sauce yet they all taste different. They are all delicious, but it goes to show that the cook truly influences the food they make. I've had so many people ask for my recipe but I never measure things so it can be a little hard for people who want measurements. So I finally took the time to measure ingredients. Here they are:
Meatballs (click for recipe) or other meat (ground chuck if you like meat sauce, also can use a chicken breast or pork chop)
1 large can Hunt's Tomato Sauce
1 large can water
2 small cans Contadina Tomato Paste with Italian Herbs
3/4 tbsp oregano
1 bay leaf
1 1/2 tsp basil
1 tbsp parsley
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 c Parmesan cheese
This sauce can be made on the stove or in a crock pot (after you have browned your meat). I always make meatballs with my sauce. So after rolling the meatballs, I pour olive oil in my pan over medium heat. I brown the meatballs on all sides. Once they are all brown I start adding the sauce ingredients. If I use the crock pot, I transfer the meatballs & pan drippings to the crock. If I am using the stove I just leave them in the pot. Pour tomato sauce, water & tomato paste into the pot/ crock. Stir until paste is dissolved. Add all of the spices. Do not add the Parmesan cheese. Stir well. Bring to a slow boil. Cook for 1 hour on the stove or 2-3 hours in the crock pot. Stir in Parmesan cheese. Cook for 1 more hour on the stove or 2-3 hours in the crock pot. Serve with your favorite pasta. We use whole wheat pastas.
Note: Recipe can be doubled for a very full pot of sauce. For our family (2 adults, 2 children) I make the single recipe. We eat 2 meals from the single recipe. The sauce freezes perfectly for another meal.